Wild Rice Pilaf with Pecans and Cranberries
Servings: 6
Calories: 306kcal
This pilaf is the perfect side dish in so many ways. The recipe can easily be adapted to you and your family's own likes. It's perfect in the warm months, but especially wonderful during the holidays.
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Ingredients
- 2¼ cups wild rice blend
- chicken stock for cooking the rice
- 3 tablespoon unsalted butter divided, for the rice and then for the veggies
- 4 oz. pancetta cubed
- 1 Granny Smith apple peeled, cored, and cut into small cubes
- 1 medium onion chopped, about 1 cup
- 3 stalks celery chopped, about 1 cup
- 3 cloves garlic minced
- ½ cup dried cranberries
- 1 cup pecans roughly chopped
- 2 tablespoon sage fresh, chopped
- 1 tablespoon parsley fresh, chopped
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
Instructions
- Prepare the rice according to the package instructions. Use broth (chicken or vegetable) in place of the water. Once cooked, place in a large bowl. Set aside.2¼ cups wild rice blend, chicken stock, 3 tablespoon unsalted butter
- Heat a large skillet over medium heat. Add the pancetta and cook until almost crisp. If more than 1 tablespoon of grease has rendered, tilt the pan and spoon the excess out. You'll need to leave about 1 tablespoon of the grease. Stir in the apples and cook for 2 to 3 minutes, until the apples start to soften. Transfer to the bowl with the rice.4 oz. pancetta, 1 Granny Smith apple
- In the same skillet, heat 2 tablespoon of the butter over medium heat. Add the onion and celery and sauté until soft, about 4 minutes. Add the garlic and sauté for another 30 seconds to 1 minute. Transfer to the bowl with the rice, pancetta, and apples.1 medium onion, 3 stalks celery, 3 cloves garlic
- To the bowl, add the cranberries, pecans, sage, parsley, 1 teaspoon salt, and ½ teaspoon black pepper. Stir together with a large wooden spoon until fully mixed.½ cup dried cranberries, 1 cup pecans, 2 tablespoon sage, 1 tablespoon parsley, 1 teaspoon Kosher salt, ½ teaspoon black pepper
- Serve at once. If desired, place in a baking dish and cover with foil. 20 minutes before serving, place in a 350°F oven to heat.
Video
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
This recipe is very adaptable to your own tastes. You can vary the dried fruits, nuts, and herbs. To make this 100% vegetarian, leave out the pancetta and use vegetable stock for making the rice. Sauté the apples in a little butter, or, don't worry about sautéing them at all.
The rice can be made up to 24 hours in advance. Follow the last step in the recipe for reheating.
Leftovers will keep covered in the fridge for up to 5 days.
Nutrition
Calories: 306kcal | Carbohydrates: 18g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 432mg | Potassium: 243mg | Fiber: 4g | Sugar: 12g | Vitamin A: 355IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 1mg